2025 5+6

Looking beyond today’s periodic table

Some see the fiery root as a miracle cure for colds, but there are easier, cheaper ways to support your immune system

Flowers keep making the same mutation time and time again.

Scientists at Columbia University have just mapped the exact molecular structure that makes us love sugar and artificial sweeteners alike, potentially unlocking a future of better-tasting, healthier food alternatives.

Every part of my life seemed to improve after nasal surgery, from my allergies to my mental health. Nose breathing is a superpower hidden in plain sight, writes Thomas Germain.

New research shows questions you ask and interest in lifelong learning might protect against Alzheimer’s disease.

Plastic bottles don't have to be the future: but what would catalyze a shift away from this packaging format?

There's nothing quite like getting lost in an excellent book (or an article from your favorite science news site).

To get information on the aroma profiles of both commercial dried red goji berries (Lycium barbarum L.) and black goji berries (Lycium ruthenicum M.), key odor-active compounds in both commercial berries were elucidated. Sensory evaluation revealed similar but weaker aroma profiles in black goji berries. By applying solvent-assisted flavor evaporation, aroma fractionation, aroma extract dilution analysis, and gas chromatography analysis, 45 and 39 odor-active compounds were detected in red and black goji berries, respectively, compared to the authentic references. Acetic acid was the predominant odor-active compound in both berries. Most of the key odor-active compounds were the same in both berries, but their contents were significantly different (p < 0.05). Among these odor-active compounds, 11 compounds were first reported in goji berries. After aroma reconstitution, (E)-β-damascenone, (E)-2-nonenal, and (E,E)-2,4-nonadienal, etc. are verified as the key odor-active compounds in red goji berries and responsible for cooked apple-like, green, and fatty, etc. odors. While dried black goji berries displayed a distinct stronger fruity aroma. Most of the key odor-active compounds in both berries were lipid derivatives generated from carotenoids and fatty acids. The results can be applied to the food quality control of commercial goji products.

The Coca-Cola brand, which relaunched its “Obey Your Thirst” platform last year, recently became the No. 3 carbonated soft drink in the U.S.

What's EFSA's evolution strategy in a changing world of food and drink safety and security?

The once-sleepy Australian island at the end of the earth has become one of the world’s must-visit culinary destinations.

Agiorgitiko and Xinomavro are Greece's most prominent red grape varieties; however, research linking sensory attributes with volatile compounds is sca…

The chemistry of the organosulfur compounds that result in a fragrant toilet

Do you consider yourself a creative person? If not, you may be holding yourself back. Psychologist Zorana Ivcevic Pringle says creativity isn't a trait. Creativity is a choice. After studying creativity for more than 20 years, she has some suggestions for how anyone can stick with their creative ideas. Guest host and producer Berly McCoy talks to her about her new book The Creativity Choice. Curious about more psychology research? Let us know by emailing shortwave@npr.org. Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.

A study highlights the health benefits of consuming a diet rich in flavonoids from foods like berries, black tea, citrus fruits, and apples. Researchers found that increasing flavonoid intake can reduce signs of unhealthy aging, such as frailty, poor physical function, and mental health decline. The study emphasizes how simple dietary changes can optimize health and improve quality of life, especially for older adults.

Plant-based milks get a flavourful makeover as rising consumer interest in dairy alternatives fuels innovation.

Orange is one of the most consumed fruits worldwide, generating significant byproducts and wastes. By following the principles of green chemistry, the reuse of orange by-products can be made sustainable. In this context, natural deep eutectic solvents (NADES) have emerged as a promising alternative. The present study aims to analyze the physicochemical characteristics and biological effects of orange peel extracts obtained with choline chloride-based NADES. An investigation was conducted on the extracts, including a chromatographic analysis of phenolic and volatile compounds, a spectroscopic FTIR analysis, as well as the evaluation of their antioxidant capacity, their antimicrobial activity on different pathogens, and their capacity to modulate the activity of digestive enzymes. Both chromatographic approaches and FTIR studies indicated that different NADES had various extraction efficiencies towards phenolic compounds, affecting the antioxidant capacity of extracts. The volatile profile of NADES extracts was primarily composed of alcohols, aldehydes, and terpenes, whereas the ethanolic extract (50% (v/v), used as a control) exhibited a higher abundance of terpenes. All extracts were demonstrated to enhance pepsin enzyme activity without affecting that of chymotrypsin. Only choline chloride: glycerol: citric acid gave an extract capable of inhibiting trypsin and amylase activity, as well as the proliferation of pathogenic microorganisms. In conclusion, choline chloride-based NADES may represent a sustainable method for reusing orange byproducts, as they are more effective in extracting valuable bioactive compounds from orange peel when compared to old-fashioned organic solvents.

Although cocoa roasting has been a process used for many years, research continues due to the lack of standardization and various issues. These studie…

To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures are considerably higher than what is optimal. The full impact of this varied temperature regime on flavor is unclear. Blueberries were stored at 1 °C for three weeks, followed by one week at 10 °C, and then two days at 20 °C, to simulate commercial conditions, and the aroma active compounds were evaluated. Gas chromatography–olfactometry combined with aroma extract dilution analysis and stable isotope dilution coupled with gas chromatography–mass spectrometry revealed that the key odorants of blueberries were affected by storage conditions, including 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal, and linalool. Extended storage at 1 °C resulted in a decrease in concentrations and odor activity values of most key odorants followed by their recovery as temperature increased. The perceived aroma from sensory testing confirmed the difference in the aroma of blueberries stored at 1 °C versus the control. The results indicated that commercial storage does not reduce blueberry aroma because blueberries are marketed at warmer temperatures and that blueberries should not be directly sold to consumers from cold storage.

The distinctive aroma of coffee is highly regarded by public, and influenced by many factors. To investigate the odor activities of volatile compounds…

Floral Volatile organic compounds (VOCs) represent a diverse group of aromatic molecules crucial for plant biology, ecology, and industrial sectors. The synthesis pathways of terpenoids, benzenoids, and fatty acid derivatives within floral tissues are complex and contribute to the rich diversity of floral scents. Extraction techniques such as solvent extraction, headspace analysis, and solid-phase microextraction enable the isolation of these compounds for analysis and industrial utilization. Aroma profiling plays a pivotal role in characterizing floral VOC compositions and elucidating their roles in plant-pollinator interactions and defence mechanisms. Knowledge on VOCs not only enhances our understanding of plant physiology and ecology but also aids in fragrance development across various industries. The industrial application of floral VOCs is extensive. In cosmetics, these compounds are utilized for their aromatic properties in perfumes, lotions, and skincare products, thereby enhancing their market appeal. Pharmacologically, floral VOCs exhibit diverse bioactivities, offering potential therapeutic applications in pharmaceutical formulations, including antimicrobial, anti-inflammatory, and antioxidant properties offering potential therapeutic applications in pharmaceutical formulations. This review serves as a succinct introduction to the multifaceted world of floral volatile organic compounds, highlighting their significance and potential for future research and innovation. Graphic abstract

Using form, colour, typography, and art direction, designers create entire worlds around fragrance – translating scent into sight, touch, and story. But how do you design for something you cannot see? And can design help us smell what we see?

Charles Rosenberg explores scents from the IFF x Odeuropa Historical Scent Collection: Pomander, Dutch canal, hell, and more.\n

Smell loss affects one out of every eight Americans over 40. New research out of Ohio aims to help.

Bestzyme’s Mellia Brazzein gains FDA GRAS approval, supporting sugar-reduction strategies in confectionery as brands target health-conscious consumers with better-for-you chocolate.